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Results 71 - 80 of 84 for onion pepper chutney
71. APPLE CHUTNEY
Cut peppers into halves and remove seeds. ... ingredients and cook until thick and clear, about 1 hour. Fill sterile jars and seal. Makes about 4 quarts.
72. INDIAN CHUTNEY
Peel, core and slice apple. Peel and coarsely chop onions. Stone and quarter raisins. ... ginger and cayenne pepper. Mix well. Put in ... a year or two.
73. APPLE CHUTNEY
Combine all ingredients in large, heavy saucepan or kettle. Simmer uncovered, about 45 minutes stirring frequently until thick. Cool. ...
Chop the mint, apples, raisins, and onions in a food processor. Chop ... salt and white pepper, stirring until the sugar ... jars and water bathe.
Mix all ingredients except pimientos. Simmer about 1 hour, stirring frequently. Add pimientos; pour into hot, sterilized jars and seal. ...
76. GREEN CHUTNEY
Put all into blender and puree. Store, covered in refrigerator.
77. TOMATO CHUTNEY
Combine, boil then simmer until thick (about 1 1/2 to 2 hours). Process 10 minutes in boiling water bath canner.
78. TOMATO CHUTNEY
Ground in food chopper. Mix with spices. Cook until thick, about 30 minutes.
79. APPLE CHUTNEY
Cook first 8 ingredients until sauce is formed. Add remaining ingredients and simmer about 1/2 hour. Seal in pint jars. Process if desired. ...
80. QUICK CHUTNEY
Mix veggies with salt and let stand overnight. Add remaining ingredients. Cook, stirring until thick and clear. Makes 3 pints.
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